Saturday, May 24, 2014

Easy Deliciously Moist Chocolate Cake - with Yoghurt! - no salt! - only 40 minutes in the oven!

Yes, you heard it folks, this is a cake recipe that uses yoghurt! It is quite delicious and moves away from the deep fudge richness of most chocolate cakes (despite the amount of cocoa used!). It goes wonderfully with the decadent icing included in an early post!

275g caster sugar
175g soft tub margarine (I used half lurpac and half butter!)
3 eggs
1 teaspoon of vanilla essence
175g low fat natural yoghurt 
225g self-raising flour
50g cocoa
1 teaspoon bicarbonate of soda

Preheat the oven to 170°C.

Grease a 23cm spring form or loose bottom tin. Line the base with grease proof paper. Dust with a little flour. (OK so I also lined the sides and forgot to dust with flour - not sure it made any difference!

Beat the caster sugar and margarine in a bowl (I love that they tell you to do it in a bowl - not sure what I would have done without knowing that!) until smooth. 

Beat in the eggs (without the shells - I added this instruction given the one above I thought it might be important!), vanilla essence and yoghurt.

Sift in the flour, cocoa, and bicarbonate of soda.

Stir until fully combined.

Spoon mixture into a the greased tin and level the top.

Cook in preheated oven for at least 40 minutes and then a little more until a skewer comes out clean (hope you know what this means!).

Cool a little (5 minutes) before releasing from the tin!

NB I feel I must add the following post script notes for anyone like me:

1. 40 minutes in our oven wasn't enough! In fact it was the worst time to open the oven because the cake sank a little! I think 50 mins probably did the trick!

2. If you wanted this as a sandwich cake (with an icing middle) then you could divide the mixture between 2 sandwich tins. Alternatively you could use twice the mixture and make a very high chocolate cake!

3. The decadent icing I describe in a previous post makes enough to cover the huge cake version - i.e. twice the mixture noted above!

4. The recipe suggested 12 slices - Based on experience I would suggest 16 (at least!) although it might depend on the amount of decadent icing you use!

Tuesday, May 13, 2014

Decadent Chocolate Icing

think this comes from a Good Food Magazine or similar. It tastes good so I thought I would share! It says it is great for sponge or cupcakes!

335g dark chocolate, at least 70% cocoa solids
450g unsalted butter
1 pinch of salt
1 teaspoon of vanilla extract
475g icing sugar
2 eggs

Melt the chocolate and allow to cool slightly - for about as long as it takes to do the next steps before the chocolate is needed!

Place the butter, salt and vanilla extract in a bowl and beat with a mixer until very light and fluffy - about 4 minutes.

Add the icing sugar a little at a time whilst beating on a slow speed - watch out for the sugar clouds that appear every time you add more sugar! Beat for a further 4 minutes after all of the icing sugar has been added.

Add the eggs one at a time and beat some more. The mixture doesn't bruise easily so another 5 minutes should be plenty!

Add the melted chocolate and ... you guessed it, beat some more! Another 4 minutes should suffice!

Makes enough for the delicious chocolate cake in my next post!